Technological research on obtaining a new product:Yoghurt with added walnuts and strawberries jam

Doina - Georgeta Andronoiu, Elisabeta Botez, Gabriel - Dănuţ Mocanu, Oana Nistor, Alexandra Nichiforescu

Volume 17, Issue 4;
Pages: 452-455;
ISSN: 2069-0053 (print) (former: ISSN:1453-1399), Agroprint;
ISSN (online):2068 – 9551
The main purpose of the study was to determine an optimal technological variant for obtaining a new product, yoghurt with added walnuts and strawberries jam. Designing the product derived from several considerations: diversification of yoghurts on the Romanian market, adapting the nutrients of yoghurt to the needs of some consumers, by improving milk fat with vegetal fat from walnuts, enriching the yoghurt with antioxidants from strawberry jam. There have been manufactured two variants of product and a blank sample. The analyses regarded physico-chemical properties (total solids, acidity, minerals content, fat content, viscosity), sensorial properties and stability. The obtained data were statistically analysed. All the analysed parameters accomplished to the limits stipulated by standards.
300645-Timisoara, Calea Aradului 119, Romania
Tel: +40-256-277423
Fax: +40-256-277326
Copyright © 2024 Journal of Agroalimentary Processes and Technologies